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Fish Tacos with Avocados From Mexico, Corn and Tomato Salsa

Fish Tacos with Avocado, Corn and Tomato Salsa are a flavor packed, easy weeknight dinner. Make your taco night something special with this fish tacos recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: fish tacos
Servings: 4 servings
Calories: 512kcal
Author: Brenda Thompson



  • 1 ripe avocado diced, about one cup
  • ½ cup fresh tomatoes diced
  • 2 cups frozen corn or fresh works too! I have used corn cut off some leftover corn on the cob
  • ¼ cup fresh cilantro chopped
  • 1 clove garlic minced
  • ¼ cup purple onion diced
  • 1 dash cider vinegar

For Tacos

  • 1 pound mild white fish such as tilapia or cod
  • 2 tablespoons all-purpose seasoning
  • 8 flour tortillas or corn tortillas
  • ½ cup sour cream


  • Heat oven to 400 degrees F.
  • In medium bowl, combine avocado, tomato, corn, cilantro, garlic, purple onion and cider vinegar.
  • Cover and refrigerate until ready to serve. May be made up to one day in advance.
  • Bake fish in preheated oven for 20 minutes or until done. If it easily flakes with a fork, it is done.
  • To assemble taco, start with tortilla and add one half cooked fish filet on tortilla.
  • Add about 1/4 cup of prepared salsa and one tablespoon sour cream to taste.
  • Repeat for remaining ingredients.
  • Fold up each taco and enjoy!



If you prefer, you can also grill or pan fry the fish instead of baking. 


Can you prepare Fish Tacos with Avocado Tomato and Corn Salsa ahead of time?

This recipe is already so super easy but you can make the salsa ahead of time! Just combine all the ingredients in a bowl, cover and keep in the refrigerator until ready to serve.
I might do this in the morning before serving it for dinner but you can do it the day before. The avocado might get a little more brown but the cider vinegar helps prevent that. If you want, you can combine everything except the avocado and add that right before you serve it.

Can you freeze it?

While you can’t freeze the salsa as the textures of the vegetables will change (not for the better after thawing!), like I’ve mentioned, I do like to use frozen fish.


Serving: 2tacos | Calories: 512kcal | Carbohydrates: 56g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 3990mg | Potassium: 976mg | Fiber: 7g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 4mg